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There is more to it actually than just boiling the coconut milk; there is the traditional Thai technique referred to as "cracking the cream". By taking the thicker part of the coconut milk that rises to the top of the can (known in Thailand and some other places in the world as "the cream") and heating it, you can cause the fat in the cream to separate out. ...


6

The second method is FAR more preferable. When you add the curry paste to hot oil on the pan, it releases a lot more of the flavour & aromas, and also cooks out the raw-ness of many of the harsher ingredients such as onions, garlic and galangal (or ginger if you used that instead). When you add these ingredients to boiling coconut cream, you are not ...



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